Servings
Font
Back
5.0 from 9 votes

Cheesy Chicken Enchilada Stuffed Squash

Get your Tex-Mex on with these delicious cheesy chicken enchilada stuffed squash bowls! They're full of fiesta flavor and make the most delicious leftovers!

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 15 mins
Servings: 2 servings
Calories: 315 kcal
Course: Main Course
Cuisine: Tex-Mex

Ingredients

  • 1 dumpling squash
  • 1/2-1 lb boneless skinless chicken breast (1-2 cups cooked)
  • ½ cup salsa verde
  • ⅛ tsp garlic powder
  • A pinch of cumin
  • salt and pepper to taste
  • 1 tsp butter or oil for sautéing
  • 1/2-1 cup diced tri-colored bell peppers
  • ¼ cup diced red onion
  • 2-4 oz freshly grated cheese
TASTY TOPPINGS:
  • plain Greek yogurt or sour cream
  • chopped green onion
  • am optional pinch of red pepper flakes for added heat
  • diced jalapenos for even more heat! [also yummy; also optional]
  • fresh cilantro

Instructions

    Cup of Yum
  1. Pre-heat oven to 400 degrees F.
  2. Mental prep: though this dish has a few components that are all cooked differently, don't fret! You can cook the chicken while the squash roasts and the veggies while the chicken poaches and, before you know it, the kitchen will be clean and you'll have food in your face. Ready? Let's do this!
  3. Slice your squash in half lengthwise and scoop out the seeds.
  4. To prevent sticking, rub the rim of the squash's flesh with a teeny bit of olive oil or simply place a little water inside your baking dish. Both work great!
  5. Place inside a baking dish or atop rimmed, lined baking sheet [some liquid will escape] and roast face-down for approx 40 minutes.
  6. While the squash roasts, cook your chicken and saute your veggies.
  7. You can cook the chicken any which way you prefer but to save on time I typically crock-pot it ahead of time [see notes in the post below] or throw it together on the stove top while the squash bakes away.
  8. Bring a medium pot of water or your favorite broth [hello flavor!] to boil and add your boneless, skinless chicken breasts to the water.
  9. Cover your pot with it's lid and remove from heat.
  10. Allow the chicken to poach for approx 25 minutes.
  11. Remove from liquid, chop with the grain into small pieces and combine with salsa verde.
  12. Season with salt and pepper [cayenne pepper if you're feeling spicy!] as well as your garlic powder and cumin.
  13. Stir and set aside.
  14. As mentioned earlier, while the chicken cooks, saute those veggies!
  15. Simply bring a little bit of butter or oil to heat, add your peppers and onion and saute until tender.
  16. By now you should have a kitchen full of yum!
  17. Rake a fork across the bottom of the squash and stir in your salsa chicken, peppers, and onion.
  18. Top with a mountain of freshly grated cheese and pop squash back in the oven for a few minutes to melt the cheese.
  19. Serve bubbly and hot with all your favorite toppings!

Notes

  • Any cheese that rocks your tastebuds will rock this dish! My favorites lately have been gouda and pepper jack yogurt cheese. The yogurt cheese is usually in the fancy cheese section and goes on sale often! It's delicious! Have some of your favorite enchilada sauce handy? Go ahead and add it to the mix!
  • Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!

Nutrition Information

Calories 315kcal (16%) Carbohydrates 17g (6%) Protein 32g (64%) Fat 13g (20%) Saturated Fat 5g (25%) Cholesterol 95mg (32%) Sodium 722mg (30%) Potassium 1010mg (29%) Fiber 3g (12%) Sugar 8g (16%) Vitamin A 3098IU (62%) Vitamin C 65mg (72%) Calcium 177mg (18%) Iron 1mg (6%)

Nutrition Facts

Serving: 2servings

Amount Per Serving

Calories 315

% Daily Value*

Calories 315kcal 16%
Carbohydrates 17g 6%
Protein 32g 64%
Fat 13g 20%
Saturated Fat 5g 25%
Cholesterol 95mg 32%
Sodium 722mg 30%
Potassium 1010mg 21%
Fiber 3g 12%
Sugar 8g 16%
Vitamin A 3098IU 62%
Vitamin C 65mg 72%
Calcium 177mg 18%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.